Low Carb Pumpkin Cheddar Risotto | grain free, gluten free, vegetarian keto friendly & LCHF

Low Carb Pumpkin Cheddar Risotto

CM and I just got back from a fantastic vacation in North Carolina for our friends’ wedding and then backpacking through Shenandoah – so fun! Upon returning, though, I’ve realized that fall is in full swing and I needed to add some fall flavors to my tummy. Enter this low carb pumpkin cheddar risotto! I used the frozen riced cauliflower from Trader Joe’s, but you could rice your own in a food processor if you don’t have access to a TJs.

I had pretty high hopes for this low carb risotto, but it really exceeded my expectations! I’m definitely going to make this for Thanksgiving this year, and probably a bunch more times before that. Vegetarian keto recipes are hard to come by, especially fall specific veggie keto recipes, so this is getting a gold star for sure.

This recipe is pretty simple, but if you want to jazz it up, there are a few optional ingredients to add – for instance, you could add 1/4 cup of heavy cream to make this extra creamy or 1/4 of a dry white wine for some additional complexity and flavor.  The choice is yours! I also used a pretty sharp and flavorful cheddar (Cabot’s Clothbound Cheddar, which is a cave-aged, cheese made in the cellars at Jasper Hill – so cool!). If you use a milder cheddar, you may want to add the wine!

Anyway, without further ado, here is a grain-free, low carb, LCHF, keto-friendly, vegetarian risotto recipe, perfect for Thanksgiving, and fall in general!

Low Carb Pumpkin Cheddar Risotto | grain free, gluten free, vegetarian keto friendly & LCHF

Low Carb Pumpkin Cheddar Risotto

Yield: 1 batch of risotto

Serving Size: 1/3 batch

Calories per serving: 223

Fat per serving: 16.3g

Carbs per serving: 6.5g net

Protein per serving: 9.4g

Fiber per serving: 3.4g

Low Carb Pumpkin Cheddar Risotto

Ingredients

  • 1/2 of a small onion, diced
  • 2 tbsp butter
  • 2 tsp paprika
  • salt & pepper to taste
  • 12 ounces (about 3 cups) of riced cauliflower
  • 1/2 cup pureed pumpkin (or butternut squash)
  • 3 ounces shredded cheddar (the sharper, the better)
  • OPTIONAL: 1/4 cup of dry white wine or heavy cream

Instructions

  1. In a fairly large saucepan on medium heat, melt the butter and add the onion, paprika, salt and pepper.
  2. Let the onion soften (cook until it's pretty translucent), stirring occasionally. This is where you could potentially add the wine or cream.
  3. Stir in pumpkin puree until completely mixed.
  4. Add in cauliflower, and stir until thoroughly combined.
  5. Place the lid on the saucepan, and let this cook for about 15 minutes, stirring occasionally so as not to have the cauliflower stick.
  6. Taste the mixture (carefully!) - add more salt/pepper if necessary. If the cauliflower is still a bit hard, cook until it is softer, and more like rice.
  7. Remove the mixture from heat and stir in the cheddar.
  8. Serve and enjoy!
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Low Carb Pumpkin Cheddar Risotto | grain free, gluten free, vegetarian keto friendly & LCHF

 

Low Carb Pumpkin Cheddar Risotto | grain free, gluten free, vegetarian keto friendly & LCHFLow Carb Pumpkin Cheddar Risotto | grain free, gluten free, vegetarian keto friendly & LCHF

3 Comments

  • Ela October 19, 2015 at 9:54 am

    Hi! I made this with some substitutions (I didn’t have everything, so I used what I had), and it was awesome!! I substituted thyme for the paprika, and 150g of goat cheese for the cheddar and it was excellent! Highly recommended!! Thank you for the recipe 🙂

    Reply
    • Liz October 19, 2015 at 9:55 am

      Thanks for the comment! Your substitutions sound amazing, and I’m going to have to try them myself!! 😀

      Reply
  • Christina November 22, 2015 at 11:39 am

    Can’t wait to try this!!! Thank you! Glad to know I’m not the only vegetarian keto-er out there!

    Reply

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